I've tried making butternut squash fries several times and this is the closest they've come to being actual fries. First I tossed them with olive oil and a generous amount of cinnamon. I did NOT salt them beforehand because I did not want to draw out any additional moisture. I salted them immediately after taking them out of the oven instead. I sliced them thinly and kept a close eye on them. As soon as they were nicely browned on one side, then flipped them and waited for them to brown on the other side as well. But be careful, there is a pretty short time between "nicely browned" and burned so don't wait too long. But don't flip prematurely either, because they will be soggy. All in all, some were burnt and some were soggy, but most were perfectly delicious.
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I've tried making butternut squash fries several times and this is the closest they've come to...